Wednesday, March 5, 2014

Muskrat Wings

Muskrat Wings

Muskrats make a great meal. The meat is soft and dark. The taste is very mild. There isn’t really a gamey taste to the meat. The muskrat rear-legs resemble that of buffalo chicken wings and they can be prepared as a fun alternative. The following quick recipe is the way that Ellen and I have prepared our Muskrat Wings.

Muskrat wing smothered in homemade hot sauce.
1) Remove rear legs from muskrat. Use running water and clean muskrat rear legs of hair and trim off fat.

2) Make a brine solution (1 TBS of salt to 1 quart of water). Soak muskrat meat overnight. Soaking the meat is highly recommended. What little gamey taste the muskrat has will be diminished by the brine soak
Muskrat wings after an overnight brine soak

3) Remove the meat from the brine solution and pat the wings dry.
4) In a separate bowl, mix ¼ cup of flower with salt, pepper, chili powder, and other desired seasonings. This will be the breading for the meat.
5) Roll the wings in the breading until completely coated.

Muskrat wings being coated in breading

6) Heat up an oiled skillet.
7) Add the meat to the skillet. Cook the wings thoroughly, about 15 to 20 minutes on each side.

Cookin' up some delicious river 'rat wings

8) Use or create your favorite dipping sauce. A mixture of mayonnaise, Red Hot, mustard, and horseradish tasted great with our muskrat wings.
9) Serve muskrat wings with potatoes and veggies.

Fresh salad and potatoes compliment the muskrat wings very well.
I think some people will be surprised at how tasty the muskrat is. Next year when you are done skinning some muskrats, save the meat and cook them up for dinner.